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Tuesday, August 20, 2013

Sugardoodles

Sugardoodles! How fun do they sound? Super fun, right? Thought so. ;)

These cookies are like a cross between sugar cookies and snickerdoodles (hence, the name). They are very vanilla-y and incredibly soft and chewy. This excellent recipe is from Averie Cooks. Averie always has wonderful recipes! I think her cookie recipes might be my favorite though. And this particular recipe is a total keeper.

I made these for a party we hosted for our ultimate frisbee team. The recipe made about 18 cookies, and they were gone in no time at all. They practically vanished into thin air! Although Averie calls for making the balls of cookie dough a little bit larger (a scant 1/4 cup of dough per cookie), I made mine a bit smaller. That's how I got 18 cookies out of the recipe. If you make them bigger, obviously you'll get fewer cookies. :) The recipe comes together very easily. The only catch is that it is a recipe where the cookie dough needs to be chilled before baking, for at least 3 hours. So be sure to factor that time in if you make these!

The other point to note is that this recipe calls for some all-purpose flour and some bread flour. Averie shares that the bread flour makes the cookies chewy and helps them rise. You may substitute all-purpose flour for the bread flour, but keep in mind that the cookies won't rise as well or be quite as chewy.

Ingredients:

-1/2 cup unsalted butter, softened

-1/2 cup granulated sugar

-1/2 cup light brown sugar, packed

-1 large egg

-2 Tbsp. cream or milk

-1 and 1/2 tsp. vanilla extract

-1 cup all-purpose flour

-3/4 cup bread flour

-1 tsp. baking soda

-1/4 tsp. salt

Instructions:

In the bowl of a stand mixer with the paddle attachment or with an electric mixer, beat the butter 1 to 2 minutes on low speed until smooth. Add the sugars and beat on medium-high speed until creamed and well-combined. Add the egg, cream or milk, and vanilla extract, beating on medium speed until light and fluffy. Add the flours, baking soda, and salt, and mix until just combined. Refrigerate dough in an airtight container for at least 3 hours or overnight.

Preheat oven to 350 degrees and line baking sheets with parchment paper, a silpat mat, or cooking spray. Form dough into 1 and 1/2-inch balls, and place on baking sheet, at least 2 inches apart. Bake for 8 to 10 minutes, or until cookies are lightly golden and the edges are set. The centers may be slightly underdone, and that's okay. They will firm up a little bit as they cool. Allow cookies to cool on baking sheets for 10 minutes before removing to cool on cooling racks completely. Store cookies in an airtight container at room temperature for up to 5 days.

I didn't take many photos of these cookies because I was in a bit of a rush when I made them (we were hosting a party and I made the cookies just in the nick of time). So, I was only able to snap a few quick pics!